ALMOND PASTA RISOTTO

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Sprinkle with fresh basil for a fresh finish.

Prep time:  15 minutes
Cook time:  45 minutes


INGREDIENTS

2 tablespoons butter
1 cup sliced and coarsely chopped shallots
1 1/2 cups ditalini or small shell pasta
1 teaspoon dried basil
2 cups Mariani Original Unsweetened or Original Walnutmilk
2 cups chicken stock or reduced-sodium broth
1 cup sliced fresh asparagus
1 cup coarsely chopped broccoli
1/2 cup white wine
1/2 cup shredded Parmesan cheese, plus extra for topping
1/2 cup Mariani Sliced Almonds or Chopped Walnuts, toasted


 INSTRUCTIONS

  1. Melt butter in a medium saucepan over medium heat.

  2. Add shallots and cook for 5 minutes.

  3. Reduce heat to low and add pasta and basil, then add 1 cup of Walnutmilk and broth at a time, cooking and stirring until liquid has been absorbed before adding more.

  4. Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender.

  5. Stir in cheese and nuts.

    Makes 6 servings.


Nutritional analysis per serving:

Calories: 250, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 370mg, Potassium: 305mg, Carbohydrates: 25g, Fiber: 3g, Sugar: 3g, Protein: 7g, Vitamin A: 20%, Vitamin C: 25%, Calcium: 25%, Iron: 15%

Heather Orr-Martinez